Salmon Quinoa Cakes

As a true Seattleite should, I truly love seafood, and in particular, salmon. Whether it’s raw in sushi, smoked and tossed in an omelet, or simply grilled, I am obsessed all the same. Despite this passion for salmon, and the ridiculous number of times I’ve ordered it out at restaurants, I hardly ever cook it myself. So this was my latest challenge- to find a new and creative way to make a delicious salmon dish in my own little kitchen.

With the sun peeking out lately, and the smell of dinners on the grill as I walk through my neighborhood, I have been feeling more than ready for summer.  I’m looking forward to BBQs, picnics, and dinners out on my parents’ deck, enjoying a a simple summer meal. My mom and I have a favorite when it’s just us- crabcakes from Metropolitan Market, sweet potato, a simple green salad, and a crisp glass of white wine.  But why wait til summer? And who needs premade crabcakes when you could have fancy homemade salmon cakes?

Since most seafood “cakes” contain quite a bit of gluten, I also wanted to try making one gluten-free, and with the added texture and protein that quinoa adds. I still used breadcrumbs, but these ones are made from corn, which is a great GF alternative. The salmon itself adds the majority of the flavor, but a combination of fresh dill, lemon, green onion, and bell pepper adds an extra zing and crunch. These salmon cakes are perfect on their own, but even better with a small dallop of herbed aoili and served atop a bed of mixed greens or simple salad. You could even serve these as a burger, and throw on a bun with some avocado and tomato! Let the summer food festivities begin! 🙂

Ingredients:

• 1/2 cup uncooked quinoa
• 1/2 lb salmon
• 2 eggs, lightly beaten
• 1/2 cup gluten-free bread crumbs
• 2 tbsp fresh dill
• 1/4 cup thinly sliced green onion (white and green parts)
• 1/4 cup minced red bell pepper
• 2 tbsp fresh lemon juice
• salt and pepper
• 2 tbsp olive oil

Order online!
Glutino Gluten Free Breadcrumbs, 12 Ounce Bags (Pack of 4)
truRoots Organic Quinoa 100% Whole Grain Premium Quality 4 lbs Bag

Directions:

1.  Cook quinoa in 1 cup water, or veggie/chicken broth if preferred. Bring to boil and then let simmer until water is absorbed. Fluff with fork and set aside.
2. Lightly brush salmon with olive oil and salt and pepper. Broil until cooked through. Once cooled, break into small pieces.
3. Combine the rest of ingredients (minus the olive oil) in a large bowl, mixing well and breaking up any larger pieces of salmon. Make sure egg is evenly distributed throughout mixture.
4. Divide mixture into 8 patties. It works to roll into a ball and then pat down with hand, forming cake shape.
5. Heat 1 tbsp olive oil in a large skillet over medium-high and once pan is hot, cook 4 patties at a time. Flip patties over after 2 minutes, cooking another 2 minutes on the other side.
6. Repeat this with the other 4 patties.
7. Serve over or next to a simple green salad and top with aoli or herbed mayonnaise, and a small sprig of dill. Enjoy!